The chemical, antioxidant and sensorial properties of milk and plant based kombucha analogues

Novel raw materials, almond and coconut drinks, cow's milk with and without lactose (3.2 g/100 g fat), were tested for fermentation with the use of kombucha. Chemical composition and sensory properties of obtained beverages after fermentation were evaluated. In most samples increase in total folates, of even ∼4-fold, was reported. Depending on their origin fermented bevereges showed high antioxidative potential proved by their activity to scavenge two types of free radicals, superoxide anion radicals and DPPH•. Kombucha fermentation influenced the fatty acid profile with a noticeable increase in conjugated linoleic acid cis9trans11 C18:2 (CLA) content in fermented regular cow's milk. The changes in mineral contents were significant (P < 0.05) and the greatest increase was observed for manganese. All tested kombucha analogues gained new sensory properties, especially with regard to the more intense flavor, with the highest, >2.1, overall acceptability for fermented cow's milks.